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Hearty vegan red lentil and yellow split pea soup with sweet potato, carrots, kale and peas.
Rachelle Johnson

Hearty One-Pot Vegan Lentil, Split Pea & Chickpea Soup

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A warming one-pot vegan soup with red lentils, yellow split peas, chickpeas, sweet potato, carrots, kale and aromatic spices, finished with coconut aminos and bright acidity.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 large meal-size bowls
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Aromatic Base
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 3 large carrots sliced into coins
  • 2 celery stalks diced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh turmeric grated
Protein & Hearty Elements
  • 1 ½ cups dried red lentils rinsed
  • 1 cup yellow split peas
  • 1 cup cooked chickpeas
  • 1 large sweet potato diced
Greens & Minerals
  • 3 cups kale chopped
  • 1 cup frozen peas
Liquids
  • 8 cups vegetable broth
  • 1 can full-fat coconut milk optional
Warming Spices
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon red pepper flakes optional; use up to 1 teaspoon for more heat
Flavor Finish
  • 2 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • sea salt to taste
  • freshly ground black pepper to taste

Equipment

  • 6–8 quart pot or Dutch oven
  • cutting board
  • chef’s knife
  • grater
  • wooden spoon
  • ladle

Method
 

Main Method
  1. Heat the olive oil in a large 6–8 quart pot or Dutch oven. Add the onion, carrots, and celery and cook 6–8 minutes, until softened and sweet. Add the garlic, ginger, turmeric, cumin, smoked paprika, coriander, cinnamon, nutmeg, and red pepper flakes if using; cook until fragrant.
  2. Stir in the red lentils, yellow split peas, chickpeas, sweet potato, and vegetable broth.
  3. Bring to a boil, reduce to a gentle simmer, cover, and cook 30–40 minutes, stirring occasionally, until the lentils, split peas, and sweet potato are tender.
Finish
  1. Stir in the kale, frozen peas, coconut milk if using, and coconut aminos. Simmer about 5 minutes, until the greens are tender and the soup is hot throughout.
  2. Remove from the heat and stir in the apple cider vinegar. Season with sea salt and black pepper to taste. Add a splash of broth or water if the soup is thicker than desired.

Nutrition

Calories: 622kcalCarbohydrates: 81gProtein: 27gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1441mgPotassium: 1404mgFiber: 30gSugar: 15gVitamin A: 12725IUVitamin C: 29mgCalcium: 142mgIron: 8mg

Notes

Optional Add-ins

  • Top with toasted pumpkin seeds or hemp seeds
  • Serve with gluten-free sourdough or flatbread
  • Drizzle with chili oil or garlic oil before serving

Storage & Reheating

  • Refrigerate in an airtight container for 3–4 days, or freeze for longer storage. Reheat to 165°F (74°C) throughout before serving. Add a splash of broth or water to loosen the soup if needed.
Ingredient options: Avocado oil can replace olive oil. Use 1 teaspoon dried turmeric instead of fresh turmeric, or green lentils for a firmer texture, adjusting the cooking time as needed. Cooked white beans can replace yellow split peas; butternut squash can replace sweet potato; and spinach or Swiss chard can replace kale. Water with vegetable bouillon can replace broth. Use certified gluten-free tamari if replacing coconut aminos, or fresh lemon juice instead of apple cider vinegar. For more heat, use up to 1 teaspoon red pepper flakes. The chickpeas add protein and texture.

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